Banana Bread

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

PREHEAT THE OVEN to 160°C (315 F/Gas 2-3). Grease the base a loaf (bar) tin approximately 22 em (81/2 inches) long 9 cm (31/2 inches) wide and 9 cm (31/2 inches) deep. Line the base with baking paper. CREAM The butter with the caster sugar and brown sugar until light and fluffy. Beat in the eggs one at a time until well incorporated. Sift the flour, bicarbonate of soda and cinnamon with a pinch of salt, then beat it into the butter mixture to form a thick batter. COMBINE THE banana, vanilla and sour cream and fold into the butter mixture, with the nuts if using, until just combined. Pour into the prepared tin and smooth over the top. Bake for 1 1/4 hours, or until a skewer inserted in the middle comes out clean. Allow to cool in the tin for 15 minutes, then invert onto a wire rack to cool to room temperature. WHILE THE cake is cooling, make the brown sugar butter by beating the butter, sugar and vanilla until light and fluffy. (Do not refrigerate unless you are preparing the butter in advance, in which case remove it from the fridge before serving so it softens enough to spread easily.) THICKLY SLICE the banana bread using a bread knife or serrated knife. Toast and serve hot, spread with the brown sugar butter. VARIATION: Top a slice of banana bread with thinly sliced banana, dollop with a little of the butter and place under a hot grill (broiler) until lightly golden.